Name: Decadent Milk Chocolate Nutmeg Tart with Hazelnut Crust
Yield: 9 items
Ingredients: 1 pre baked hazelnut tart crust (see below); 1 and 1/4 cups heavy cream; 1/2 teaspoon (about) freshly ground nutmeg; 10 ounces really good quality milk chocolate, at least 30% cacao solids; 2 tablespoons butter; Barely sweetened whipped cream, for serving; 2 and 1/2 ounces ounces hazelnuts; 3/4 cup plus 1 tablespoon all purpose flour; 1 pinch each, salt and baking powder; 6 tablespoons salted butter, at room temperature; 1/4 cup sugar; 1 large egg yolk, at room temperature

Ready in: 6h 45 mins

Serves: 9 items

Ingredients: 12

Indulge in the rich flavors of a milk chocolate nutmeg tart with a delicate hazelnut crust. Perfect for a special occasion or a luxurious treat.

Ingredients

1	pre-baked hazelnut tart crust (see below)
1 ¹⁄₄	cups heavy cream
¹⁄₂	teaspoon (about) freshly ground nutmeg
10	ounces really good quality milk chocolate, at least 30% cacao solids
2	tablespoons butter
	Barely sweetened whipped cream, for serving
2 ¹⁄₂	ounces ounces hazelnuts
³⁄₄	cup plus 1 tablespoon all purpose flour
1	pinch each, salt and baking powder
6	tablespoons salted butter, at room temperature
¹⁄₄	cup sugar
1	large egg yolk, at room temperature

Instructions

1.	Prepare the Milk Chocolate Nutmeg Tart:
2.	Begin by finely chopping the milk chocolate and cutting the butter into smaller pieces.
3.	In a saucepan, gently bring the heavy cream and a hint of freshly ground nutmeg to a near boil. Remove from heat and add in the chocolate and butter. Let it sit undisturbed for a minute before gently stirring to combine until smooth and uniform in color.
4.	Allow the mixture to cool for about 10 minutes. Adjust the nutmeg to taste for a delightful spicy flavor. Pour the chocolate filling into the pre-baked hazelnut crust, then refrigerate for a couple of hours until set.
5.	Serve the tart chilled, slicing it thinly and topping each with a dollop of lightly sweetened whipped cream.
6.	Prepare the Hazelnut Tart Crust:
7.	In a food processor, grind hazelnuts and flour into a fine powder. Transfer to a bowl and whisk in salt and baking powder.
8.	Using a stand mixer with the paddle attachment, cream the room-temperature butter and sugar until light and fluffy. Beat in the egg yolk until fully incorporated.
9.	Fold the dry ingredients into the wet mixture. Mix until fully combined, then chill the dough for at least 2 hours.
10.	Roll out the chilled dough and line a 9-inch tart pan. Freeze for 30 minutes before baking.
11.	Bake the tart shell until golden brown. Allow it to cool before filling with the chocolate mixture.

Published on Jul 18, 2024 by Luminița